Originally Posted by 00ragincajun00
i cut my sweet pots into about a 1/4 inch thick (.635 cm for you metric folk) and about a half inch (1.27cm). the thinner the better for crisping but they burn a whole lot easier. i season them different ways (depends on what i am eating, if doing steak, i usually try to put some fresh rosemary on them) and bake them at 350 degrees for about 15 minutes and then hit the broil on them for about 5 or so. i try to keep a good eye on them when i put it on broil, very easy to burn.
venison casserole, do share!